4 tomatoes 60ml of Extra Virgin Olive Oil La Rambla 4 cloves of garlic, finely minced 1 tablespoon fresh thyme leaves, minced 60 g fresh bread crumbs, crumbled


Heat the oven to 190ºC. Remove the tops of the tomatoes to serve as a lid. Remove the seeds with a teaspoon and season the pulp with a little salt. Let rest on absorbent paper for 20 minutes, opening turned down. Heat the oil over moderate heat. Remove from heat and add garlic, thyme, parsley, and breadcrumbs. Salt and pepper and mix well with a wooden spoon. Season the tomatoes with pepper and fill them with the bread mixture, forming a small dome. Place the stuffed tomatoes on a gratin plate and drizzle in a little oil. Bake for 5-10 minutes or until filling is golden.

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